1 lb Boned, Skinned Chicken

           Breasts Cut Into 1 Inch
           Pieces
    1/2 ts Garlic Powder

      1 lg Can Pineapple Chunks,

           Undrained
      1 c  Diagonally Sliced 1/4 in.

           Thick Carrots
      8 oz Can Sliced Water

           Chestnuts Drained
    1/2 lb Snow Peas Diagonally

           Halved
      1 tb Cornstarch

      2 tb Low Sodium Soy Sauce

      1 tb Brown Sugar

      1 tb Cider Vinegar

      2 c  Hot, Cooked Long Grain Rice

  Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated
  With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5
  Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving
  Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts
  in The Casserole.  Cover & Microwave At High 2 To 3 Min. Add Pineapple &
  Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple
  Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass
  Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add
  Chicken & Sauce To Casserole; Toss Gently To Coat.  Microwave, Uncovered At
  High 1 Min. OR Until Thoroughly Heated.
   Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C.
  Rice.
   (Fat 7.5, Chol. 143.)